Journal
FOOD AND CHEMICAL TOXICOLOGY
Volume 129, Issue -, Pages 138-143Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fct.2019.04.043
Keywords
Heterocyclic amines; Sonchus olearleu; Total phenolic content; Total flavonoid content; Antioxidant activity
Categories
Funding
- Natural Science Foundation of China (NSFC) [31701520]
- China Postdoctoral Science Foundation [2018M642551]
- Funds for Distinguished Young Scientists at Fujian Agriculture and Forestry University of China [kxjq17012]
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The aim of this study was to assess the inhibitory effects of Sonchus olearleu extract on the generation of heterocyclic amines in roasted pork patties cooked by pan-frying. All samples were cooked for two different durations (45 min and 105 min) under 200 degrees C and 230 degrees C. 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinox-aline (4,8-DiMeIQx), harman, and norharman were detected and quantified. In patties cooked at 230 degrees C for 105 min, S. olearleu extract (0.5%) significantly inhibited the formation of IQ, harman, and norharman by 39%, 67%, and 63%, respectively. In contrast to IQ, the levels of harman and norharman were significantly reduced by the extracts tested. However, no such effects were observed for MeIQx and 4, 8-DiMeIQx. Notably, the inhibitory effect on heterocyclic amines is significantly correlated with the antioxidant potential and total phenolic content of S. olearleu extract.
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